Looking for some tried and true experience from someone to let me know the best way to weigh a precise amount of sourdough starter?

I can easily use my kitchen or jeweler's scale to weight precisely however much I need (60 grams or 80 grams, etc.)...

... however, it sticks to whatever I'm using to measure. I've tried plastic wrap wiped with olive oil, a small plastic tub wiped with oil, etc.

But dough inevitably sticks to the container, plastic wrap or the spatula used to remove it, and then I lose my precise measurement to the residue. Should I just measure a little more and expect some "loss".

That's what I do as well. The added benefit is that it gives me another opportunity to make sure the starter is ready to use (even though I already know by looking at it... belt and suspenders, I guess). If it floats, it's ready.

Barry

Logged

Light travels faster than sound. That's why some people appear bright until you hear them speak.

If your scale has the tare capacity I like to put some of the flour in the scale pan, then weigh the starter directly onto the flour, then add directly to the mixing bowl...no loss of anything.Tom Lehmann/The Dough Doctor